The recipe for Panforte, literally "Strong Bread" in English, dates back to the 13th Century. Panforte, one of the most famous specialties of the Tuscan city of Siena, is a flat, dense, round confection very similar to a soft torrone. It is made by dissolving sugar with honey and a touch of flour, and then mixing in hazelnuts, almonds, chopped candied citron, chopped citrus peel and various spices. The mixture is then baked in a shallow round dish until firm and dry. Fiorito Panforte is the classic Panforte but layered on top with a thin crust of pure marzipan.Originally a Christmas pastry, Panforte is now enjoyed year round by Italian cuisine enthusiasts around the world.

The Pasticcerie Sinati Panforte come wrapped in typical Sienese design wrappings and contain an envelope of powder sugar for dusting before serving. After dusting, cut the Panforte in small wedges and serve with coffee, or with a glass of sweet dessert wine.

I've had panforte before and have loved it. I had no idea it could taste this good, rich fruit and nut flavors, and you only need a few bites to be satisfied. Five stars doesn't do this confection justice. I'd give it at least seven! I'll be trying the other flavors, and buying gifts for special loved ones. Though pricey, it's well worth the splurge.

By sufrom Central coast, CAon Jan 09, 2012

Love, love, love this.

Perfect flavor and texture. When I eat this, I remember sitting on the patio of an old stone villa in Tuscany, and having panforte with my morning tea.

By SANDRAfrom CAon Sep 17, 2011

fig and walnut panforte

I now know where to purchase Panforte

By jrfrom CAon Jan 21, 2011

scrumptuous!

you've gotta try this one - oh my and goes well with a glass of port wine